From the recipe collection
Burong Bangus sa Puti
A safe cooked serving method for prepared bangus white-style buro, sautéed with tomato, onion, garlic, and ginger until hot and spoonable.
- Prep time
- 15 min
- Cook time
- 15–20 min
- Yield
- 6 small condiment servings
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Use only refrigerated white-style burong bangus from a trusted producer or a batch made with a validated fermentation method.
- Heat oil in a non-reactive pan and sauté garlic, onion, and ginger until soft and aromatic.
- Add tomatoes and cook 4–5 minutes, pressing them until they form a rough sauce.
- Stir in the prepared bangus buro and hot water. Bring the entire mixture to a full simmer.
- Cook 10–15 minutes, folding gently so some milkfish flakes remain visible.
- As the bangus softens, check carefully for fine pin bones and remove any you find.
- Add chili if using and taste before salting; thin only with hot water if the rice becomes too stiff.
- Serve bubbling hot with blanched vegetables, fried fish, or rice and refrigerate leftovers promptly.